Michelin-Style Soufflé Pancakes with Honey Butter Glaze
Equipment
Ingredients
Pancake Batter
egg whites (room_temperature)
120 g
granulated sugar
50 g
cornstarch
10 g
egg yolks (room_temperature)
60 g
all-purpose flour
60 g
salt
2 g
milk (room_temperature)
30 g
Honey Butter Glaze
unsalted butter
75 g
honey
75 g
soy sauce
3 g
vanilla extract
3 g
Instructions
Prepare the batter base
Whisk egg yolks with milk and flour until smooth to create the pancake base.
Whip egg whites
Beat egg whites with sugar and cornstarch to stiff peaks for the soufflé texture.
Fold the batter
Gently fold whipped whites into the yolk mixture to preserve airiness.
Cook the pancakes
Cook small pancakes in a covered pan over low heat until set and golden.
Prepare honey butter glaze
Melt butter with honey, soy sauce and vanilla to create the signature glaze.
Serve with glaze
Plate the pancakes and generously drizzle with warm honey butter glaze.
Original recipe
Storage
Best enjoyed fresh. Glaze can be stored separately for up to 3 days in the refrigerator.
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